Green Chile Enchiladas #SundaySupper

Green Chile Enchiladas. Corn tortillas stuffed with green chiles, onions, and cheese, and topped with a green enchiladas sauce and more cheese.

This week’s #SundaySupper theme is meatless meals and is hosted by Tammi from Momma’s Meals. I knew I wanted to go Mexican influenced because I love Mexican and Tex-Mex cuisines. My first thought was bean and cheese enchiladas but we already had bean and cheese enchiritos being posted. So I decided to make green chile enchiladas because I adore green chiles.

This is one of those recipes where you can easily vary the amounts of some of the ingredients and still come out with delicious food when all is said and done. I used two cans of whole green chiles for ten enchiladas but you could use just one can and make the same amount. It would just be half a chile per enchilada instead of a whole one.

Green Chile Enchiladas #SundaySupper

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Author Micha M


  • 10-12 corn tortillas
  • 1-2 (5.75 ounce) cans whole green chiles, drained
  • 1 (28 ounce) can green enchilada sauce
  • 1 medium onion , chopped
  • 3 cloves garlic , minced
  • 3/4 cup shredded Monterey Jack cheese
  • 3/4 cup shredded Pepper Jack cheese
  • 1/2 cup shredded Cheddar cheese
  • Pinch of salt
  • Black Pepper
  • 1 Tablespoon olive oil
  • Canola or vegetable oil for frying the tortillas.


  1. Preheat oven to 350 degrees.
  2. Heat a thin layer of canola oil in a small skillet until shimmering. Fry the tortillas until puffy, about 30 seconds per side. Drain on a paper towel lined plate or baking sheet.
  3. In a medium skillet over moderate heat cook the onion and garlic in the olive oil. Set aside to cool slightly.
  4. Mix the cheese together in a medium bowl.
  5. Pour a thin layer of enchilada sauce in the bottom of a 9 by 13 inch baking dish.
  6. Add half of the cheese to the onion and garlic.
  7. If using one can of the green chiles add half a chile to the middle of a tortilla and top with a couple of tablespoons of the cheese and onion mixture. Roll up and place seam side down in the baking dish.
  8. If using a while chile split the chile open and stuff with the cheese and onion mixture, close the chile and fold tortilla.
  9. Continue until all the chiles and tortillas are use. You may have some of the cheese and onion mixture left.
  10. Pour the enchilada sauce over the tortillas, sprinkle with any remaining onion, and cheese mixture, and top with the remaining cup of shredded cheese.
  11. Bake in the preheated oven for 30 minutes or until golden and bubbly.



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  1. Oh, my goodness, Micha! I could dive into your enchiladas for supper any day of the week! Love all that cheesy goodness =)

  2. Mmmm…pass that plate right on over here, Mimi! Right NOW!

  3. I could eat the whole pan of those things, Micha! I don’t think I can get canned green enchilada sauce here but I never looked for it so that’s going on the shopping list. I’d love to be able to try these. You have me craving Mexican food in general and these enchiladas in particular.

  4. I love Mexican too! Haven’t made Enchillada’s in awhile now I MUST!

  5. This is one of my all time favorites! I love it and your photos re just beautiful! I’m thinking it is going to be another meatless dinner tonight!

  6. SO cheesy and irresistible!!! YUM!

  7. And now I’m craving enchiladas. Thank you? 😉

  8. Mexican-inspired dishes are always delicious. Great idea!

  9. Green chilies are a favorite of mine! This recipe sounds amazing!

  10. Oh my!!! I ADORE cheese and I think I would love these enchiladas! Thank you for sharing!

  11. I really doubt you could ever miss the meat in these! Fantastic looking!

  12. That is some tasty-looking cheesy goodness!

  13. Oh my what cheesy goodness! Love green chiles too.

  14. your enchiladas look perfect. . . ooey, gooey and cheesy! yumm!

  15. I miss the days when we could get good enchiladas around here!

  16. Yum yum and more yum!! I could eat a whole batch of these by myself!!

  17. I love this cheese sauce combo, Micha!

  18. I think it was a bad idea to look at this before lunch. That sandwich just really isn’t going to cut it now that I am craving enchiladas.

  19. Oh yum. Enchiladas are so comforting and flavorful. A great choice for a meatless meal.


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